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New Chef at Sonsie

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Sonsie Boston is pleased to welcome kitchen veteran Jason Hanelt as new executive chef at Sonsie Boston, located at 327 Newbury St.  A lifelong love of cooking and years of culinary experience, lends to the passion and talent Hanelt brings to his new role at the famous Newbury Street restaurant.  

Chef Hanelt spent over a decade working alongside the respected and beloved Chef Gordon Hammersley of Hammersley’s Bistro in Boston. Hanelt valued Hamersley's farm-to-table philosophy as well as Hammersley’s approach to education, both on and off the line. Hanelt achieved the title of chef de cuisine during this time and honed his signature French technique.

Chef Hanelt’s personal philosophy revolves heavily around seasonality and education; both of which directly translate into his dishes at Sonsie. Hanelt is a teacher through and through, educating not only his staff in Sonsie’s kitchen but focusing attention on the front of house, as well. He has completely revamped the Sonsie menu and has added his own signature dishes to the popular dining destination. Some of his new menu items include: smoked salmon terrine, Malaysian Shrimp and Pork Jerky, Crispy Chicken Sliders and Bone Marrow with Mushrooms and Plum Mostarda.

Born and raised in New England and hailing from Sandwich, Cape Cod, Chef Jason Hanelt celebrates his 30th year in the restaurant industry. At the age of 14, Hanelt found an interest in restaurants working in a classic Cape Cod Clam Shack.  Hanelt left The Cape for Boston to attend Northeastern University where he studied French with the intent on pursuing a career in education, all the while cooking in restaurants. He would soon be promoted to sous chef and it was then that he truly realized the kitchen was where he belonged. For the next two years, Chef Hanelt found himself across the country working in the San Francisco food scene during the onset of the Farm to Table movement. He was mentored by Chef Bruce Hill at Oritalia, a 45-seat Asian-Euro fusion restaurant. Here, Hanelt honed his skills and learned the foundation of cooking. During his tenure, he was heavily influenced by Asian cuisine; the elements of which can be found throughout his dishes.

 

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